School Food Services Manager I, II - Waihee Elementary

Hawaii State Department of Education•Wailuku, HI

15h•$5,732 - $6,105

About The Position

The authorized level is School Food Services Manager II; applications may also be considered at the School Food Services Manager I level if recruiting difficulties arise. The manager plans, organizes, and oversees school kitchen and food service operations, including kitchen layout, equipment use, service lines, food preparation, staffing, purchasing, inventory, records, budgets, and facility maintenance. The role ensures meals comply with approved menus, standardized recipes, USDA meal patterns, and students’ prescribed dietary needs and allergies, while maintaining applicable safety, sanitation, and regulatory standards. The position may oversee satellite food service programs, including central-kitchen preparation, transportation, off-site service and cleaning, and personnel at satellite schools. The manager attends required meetings and workshops, maintains required certifications, and completes annual USDA-required training hours. The advertised salaries are $5,732.27 for School Food Services Manager I, WF-06, and $6,105.07 for School Food Services Manager II, F1-06. The posting states that these salaries are based on full-time employment and include shortage and school-year differentials, if applicable.

Requirements

Graduation from high school or equivalent; qualifying experience demonstrating strong verbal skills and the ability to understand and follow written English instructions may substitute for education.
For School Food Services Manager I: 2 years of general experience and 1 year of specialized experience, for 3 years total.
For School Food Services Manager II: 2 years of general experience and 2 years of specialized experience, for 4 years total.
General experience must be progressively responsible quantity cooking and/or baking in daily meal preparation and service, including checking menus and gathering ingredients, estimating preparation time, preparing varied foods, safely using and maintaining tools and work areas, and handling and storing food inventory.
Specialized experience must be progressively responsible food service management in a large-scale kitchen, with direct personnel supervision and daily operational oversight. It must include purchasing, receiving, storage and inventory control; production scheduling; fiscal management and recordkeeping; food safety, sanitation and regulatory compliance; and coordinating facility and equipment maintenance.
One year of experience is defined as a school year of approximately 180 instructional days in Hawaiʻi. Part-time experience is prorated; experience beyond 40 hours per week is not credited.
Possess a valid food handlers training-level certification from the Hawaii Department of Health, an ANSI-accredited organization, or an equivalent organization as determined by the Department.
Applicants must meet the requirements for the level sought as of the application date unless otherwise specified. Required education and experience may not be gained concurrently unless specifically indicated.
Qualifying experience is assessed by its scope of responsibility, operational complexity, menu variety, and level of management authority. The posting excludes limited serving, cleaning, dishwashing, single-phase cooking, and highly standardized quick-service experience lacking substantial management responsibilities.

Nice To Haves

Valid manager-level food safety certification from an ANSI-accredited organization or equivalent as determined by the Department.
Relevant education may substitute for some experience: completion of a substantially full-time curriculum in food services, nutrition, culinary arts, patisserie, or a related field may substitute for general experience at one semester for six months, up to two years; an associate’s degree in a related field may substitute for all general experience and one year of specialized experience; and a bachelor’s degree in a related field may substitute for all general experience and two years of specialized experience, subject to the coursework conditions stated in the posting.
Excess specialized experience may substitute for general experience month for month.

Responsibilities

Plan and organize kitchen operations, equipment utilization, facility layout, and service lines in consultation with the principal and SFSB.
Manage daily food service operations and routinely evaluate and update internal operating procedures.
Maintain quality control over food preparation and service; enforce approved menus, standardized recipes, and USDA reimbursable meal patterns; and manage accommodations for students’ prescribed dietary needs and allergies.
Participate in recruiting, interviewing, and selecting food service employees; schedule, direct, and evaluate subordinate staff; and possibly supervise students working in kitchen or dining areas.
Orient and train subordinate employees on safety and sanitation, equipment operation, portion control, standardized recipes, and production records; ensure staff complete required annual USDA Professional Standards training hours.
Estimate menu needs, place food and supply orders, and oversee receiving, storage, and handling of goods, supplies, and commodities.
Maintain inventory, financial, and meal-count records for state and federal reporting using school nutrition management software and electronic point-of-sale systems.
Monitor budget allocations, control operational expenditures, and review and approve invoices to maintain cost-effectiveness.
Inspect kitchens, dining areas, food service facilities, and equipment daily for compliance with federal, state, and local health, safety, and sanitation regulations.
Coordinate, schedule, and oversee routine maintenance, emergency repairs, and equipment replacements.
As needed, direct satellite food service programs, including central kitchen preparation, transportation logistics, off-site serving and cleaning, and scheduling and supervising satellite-school personnel.
Attend required meetings and workshops, maintain required certifications, and complete annual USDA-required training hours.